To begin, rinse the fish thoroughly under cold water to remove any remaining scales or blood. This will help keep the broth clear. Set the fish aside while you prepare the vegetables.

In a large pot, add 4 cups of water (or fish stock) and bring to a gentle boil over medium heat. Add the carrots, potatoes, onion, celery, and bay leaf. These vegetables create the base flavour of the broth, so allow them to cook for 10-12 minutes until they start to soften.

Once the vegetables are slightly tender, carefully add the whole fish to the pot. Season with salt and black pepper to taste. Lower the heat to a simmer, and let the fish and vegetables cook for 20-25 minutes, or until the fish is cooked through and easily flakes with a fork.

Using a slotted spoon, gently remove the fish from the pot and place it on a plate. Allow it to cool slightly. Meanwhile, check the vegetables in the soup to ensure they are tender. If needed, let them simmer for a few more minutes.

Once the fish has cooled enough to handle, carefully separate the meat from the bones, discarding the head, bones, and skin. Break the fish into large chunks and set aside.

Add the fish pieces back into the pot with the vegetables, stirring gently to incorporate without breaking the fish too much. This will enrich the broth with the fish flavour without turning it murky.

Reduce the heat to low. Add the lemon juice and olive oil to the soup, stirring well. Taste and adjust seasoning with more salt, pepper, or lemon if desired. The lemon adds brightness and balance to the dish, making it feel fresh and light.

Serve the Psarosoupa hot, garnished with a sprinkle of fresh parsley. This soup is best enjoyed with crusty bread on the side, perfect for soaking up the broth. For an extra touch, drizzle a bit more olive oil on top before serving.